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What is the Recommended Dietary Allowance (RDA)?
The average daily intake level sufficient for nearly all healthy individuals in a group.
How is RDA used in public health?
It helps plan meals, create nutrition labels, and guide health policies.
What are the Caribbean Six Food Groups?
Staples, Legumes/Nuts, Foods from Animals, Vegetables, Fruits, Fats and Oils.
What is the Multi-Mix Principle?
Combining foods from at least 3 of the 6 food groups to make balanced meals.
What is a food exchange list?
A guide grouping similar foods so they can be substituted for one another.
How do food composition tables help?
They list nutrient values in foods to aid in diet planning and comparison.
What is nutritional balance?
When energy intake equals energy expenditure, maintaining weight and function.
What are the effects of overnutrition?
Obesity, heart disease, diabetes, hypertension, some cancers.
What are the effects of undernutrition?
Stunted growth, weak immunity, fatigue, underweight.
What is exclusive breastfeeding?
Feeding only breastmilk for the first 6 months of life.
When should complementary feeding begin?
Around 6 months, alongside continued breastfeeding.
What are signs of undernutrition in infants?
Weight loss, frequent illness, low appetite, stunted growth.
What factors affect infant nutrition?
Caregiver knowledge, food access, sanitation, culture, illness.
What is anthropometry?
The use of physical measurements to assess growth and nutrition.
What is a growth chart?
A graph tracking a child's growth over time using percentiles.
What is a growth curve?
A line on a growth chart showing a child’s growth pattern.
What helps improve child nutrition?
Breastfeeding, education, supplements, clean water, food access.
What nutrient deficiency causes anemia?
Iron.
What nutrient deficiency causes night blindness?
Vitamin A.
What nutrient deficiency causes goiter?
Iodine.
What breaks the diarrhea-malnutrition cycle?
Breastfeeding, ORS, zinc supplements, safe water.
What is a table d’hôte menu?
A fixed-price menu with limited choices.
What is an à la carte menu?
A menu where each item is priced separately.
What are principles of meal planning?
Adequacy, balance, moderation, variety, aesthetics.
What dietary needs should be considered in planning?
Children, elderly, pregnant women, athletes.
What causes food poisoning?
Bacteria, molds, chemicals.
What agencies regulate food safety?
CFIA (Canada), FDA (USA), CROSQ (Caribbean).
What are safe food temperatures?
Hot foods above 140°F, cold foods below 40°F.
How does cooking cause nutrient loss?
Via leaching, heat, light, air exposure, enzyme action.
What methods preserve nutrients best?
Steaming, stir-frying, microwaving.
What is zoning in kitchen design?
Dividing the kitchen into prep, cooking, washing, and storage zones.
What is batch cooking?
Preparing large quantities of food at once for efficiency.
What is the PASS method for fire extinguishers?
Pull, Aim, Squeeze, Sweep.
What are Class A, B, C extinguishers used for?
A = combustibles, B = flammable liquids, C = electrical.
What are common garnishes?
Lemon twists, herb sprigs, fruit carvings.
What makes a good garnish?
It should be edible, clean, and match the dish.
What is the Maillard reaction?
Reaction between amino acids and sugars causing browning.
What is caramelization?
The browning of sugar when heated.
What is gelatinization?
Thickening of starches when heated in water.
What is emulsification?
Blending of two liquids like oil and water.
What is leavening?
Production of gas to make baked goods rise.